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Coconut Rice (pandya)

Yield: 4 Servings

Ingredients and directions for this recipe

3 tb Ghee
1 ts Cumin seeds
1 pn Turmeric
2 Cloves
4 Black peppercorns
2 Black or brown cardamom pods
2 c Dried coconut
2 c Brown rice
3 3/4 c Water
1 1/2 ts Salt
1 tb Chopped almonds

Presoak rice for an hour & then rinse well, pick out the dirt.

Heat ghee in a heavy pot & saute cumin till brown. Add turmeric,
cloves, peppercorns & cardamom. Stir for about a minute.

Stir in coconut. Saute till golden. Add rice & continue sauteing,
over medium heat for 2 minutes.

Pour in water, add salt, bring to a boil, lower heat, cover & cook for
about 20 minutes, until the water has evaporated & the rice is cooked.

Garnish with cashews, raisins & almonds.

Serve with any main curry.

Michael Pandya, "Indian Vegetarian Cooking"

See also:
Previous recipe Coconut Rice
Next recipe Coconut Rice And Black Beans

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